This will be the page where I will share recipes from years of cooking. Of course Santa will have some guest appearances throughout the page.
Pickling Brine for peppers
1 package/envelope of Mrs. Wages kosher dill mix (6.5 ounce)
3 ½ cups white vinegar 5% acidity
7 1/3 cups water
Fresh garlic cloves
Mustard seed
Fresh dill stalks or dill seed
Alum or pickle crisp ( basically calcium chloride)
Heat the canning jars in the oven at 200 degrees. The package states it yields 7 quarts but figure on maybe four. Boil Mrs. Wages dill mix and the vinegar and water. Cool mix to 125 degrees. Have heated jars ready and pack peppers in. the more peppers the less liquid needed. Add 5 cloves garlic, 3 sprigs dill, ½ tsp mustard seed, ½ tsp. alum. Pour liquid into jars covering peppers. Cap jars and refrigerate or process.
Pizza/marinara sauce
For 1#10 can of pizza sauce /with basil
Basil…1/6cup +2 tsp
Oregano…5 tsp
Onion(granulated)…1 tsp
Black pepper…1 tsp
Garlic(granulated)…3 tsp
Salt…1/6cup + 1 tsp
Sugar…2/3 cup
Water…usually 1/3 to 1/2 #10 can dependent on sauce consistency.
Mix all ingredients in mixer adding water gradually.
Yield approximately 4 quarts (plus a little extra)
Broccoli stalk salad
Spiral slice 4 cups of broccoli stalks (you will need a spiral slicer)
1 clove garlic diced
¼ cup each carrot, celery, onion diced
¼ cup red cabbage chopped
¼ cup candied walnuts or pistachio/pecan. All of which are optional.
¼ cup chopped cilantro
Crushed black pepper/salt to taste
4 oz. Asian toasted sesame dressing (Kraft)
For 1#10 can of pizza sauce /with basil
Basil…1/6cup +2 tsp
Oregano…5 tsp
Onion(granulated)…1 tsp
Black pepper…1 tsp
Garlic(granulated)…3 tsp
Salt…1/6cup + 1 tsp
Sugar…2/3 cup
Water…usually 1/3 to 1/2 #10 can dependent on sauce consistency.
Mix all ingredients in mixer adding water gradually.
Yield approximately 4 quarts (plus a little extra)
Broccoli stalk salad
Spiral slice 4 cups of broccoli stalks (you will need a spiral slicer)
1 clove garlic diced
¼ cup each carrot, celery, onion diced
¼ cup red cabbage chopped
¼ cup candied walnuts or pistachio/pecan. All of which are optional.
¼ cup chopped cilantro
Crushed black pepper/salt to taste
4 oz. Asian toasted sesame dressing (Kraft)
Barbecue sauces
Mustard base barbecue
4 tbsp Butter or margarine (melted)
2 cup French’s yellow mustard
1 cup sugar
½ cup brown sugar
1 cup balsamic vinegar
½ cup water
1 Tsp Cajun spice
2 oz. orange juice
2 Tbsp Worcestershire
2 Tbsp liquid smoke
1 Tsp soy sauce
½ Tsp black pepper
½ Tsp white pepper
Combine all ingredients in blender and mix until they are completely emulsified.
Recipe makes about 36 oz.
A different barbecue sauce
½ c chopped fresh or frozen strawberries
1tbsp Worcestershire sauce
1 tbsp soy/stir fry sauce
2 tsp hot sauce
¼ c ketchup
1 tbsp balsamic dressing
¼ c any barbecue sauce on hand
2 tbsp sweet and sour Chinese sauce
Puree strawberries then add all remaining ingredients and blend well. Adjust seasoning by adding salt, pepper and sugar.
Mellow Barbecue
2 cup margarine 2 oz. honey
1 cup balsamic vinegar 4 Tsp kosher salt
6 Tbsp lemon juice 2 Tsp black pepper
3 Tbsp Worcestershire 8 oz. ketchup
1 cup brown sugar
Blend together ingredients except ketchup and brown sugar. Pour mixture into a sauce pan. Heat till simmering add ketchup and brown sugar reduce to desired consistency.
Mustard base barbecue
4 tbsp Butter or margarine (melted)
2 cup French’s yellow mustard
1 cup sugar
½ cup brown sugar
1 cup balsamic vinegar
½ cup water
1 Tsp Cajun spice
2 oz. orange juice
2 Tbsp Worcestershire
2 Tbsp liquid smoke
1 Tsp soy sauce
½ Tsp black pepper
½ Tsp white pepper
Combine all ingredients in blender and mix until they are completely emulsified.
Recipe makes about 36 oz.
A different barbecue sauce
½ c chopped fresh or frozen strawberries
1tbsp Worcestershire sauce
1 tbsp soy/stir fry sauce
2 tsp hot sauce
¼ c ketchup
1 tbsp balsamic dressing
¼ c any barbecue sauce on hand
2 tbsp sweet and sour Chinese sauce
Puree strawberries then add all remaining ingredients and blend well. Adjust seasoning by adding salt, pepper and sugar.
Mellow Barbecue
2 cup margarine 2 oz. honey
1 cup balsamic vinegar 4 Tsp kosher salt
6 Tbsp lemon juice 2 Tsp black pepper
3 Tbsp Worcestershire 8 oz. ketchup
1 cup brown sugar
Blend together ingredients except ketchup and brown sugar. Pour mixture into a sauce pan. Heat till simmering add ketchup and brown sugar reduce to desired consistency.
Sweet and fruity barbecue
5 cups strawberries
4 cups blueberries
¾ cup balsamic vinegar
½ cup brown sugar
1 cup ketchup
Blend all ingredients in blender. Heat mixture in a sauce pan and reduce.
Makes 64 oz
For an added taste
Add 1can 14 oz. cranberry sauce and 1 cup chopped fresh basil to 32 oz. of sweet and fruity.
Burger sauce
1 ½ parts ranch
1 part Italian dressing
1 part honey mustard dressing
½ part Franks red hot
Mix all ingredients. Use as a condiment to any burger.
Steak sauce
1 tbsp Worcestershire sauce
1 cup Ketchup
1 tsp Worcestershire sauce
¼ tsp granulated garlic
½ tsp granulated onion/powder
Mix all ingredients. Use on any red meat.
5 cups strawberries
4 cups blueberries
¾ cup balsamic vinegar
½ cup brown sugar
1 cup ketchup
Blend all ingredients in blender. Heat mixture in a sauce pan and reduce.
Makes 64 oz
For an added taste
Add 1can 14 oz. cranberry sauce and 1 cup chopped fresh basil to 32 oz. of sweet and fruity.
Burger sauce
1 ½ parts ranch
1 part Italian dressing
1 part honey mustard dressing
½ part Franks red hot
Mix all ingredients. Use as a condiment to any burger.
Steak sauce
1 tbsp Worcestershire sauce
1 cup Ketchup
1 tsp Worcestershire sauce
¼ tsp granulated garlic
½ tsp granulated onion/powder
Mix all ingredients. Use on any red meat.
Jerky
2 # red meat (I use eye of round)
4 oz. red wine vinegar
1 tbsp liquid smoke
2 tbsp soy sauce
2 tbsp Sriracha hot chili sauce
2 oz bourbon (optional) substitute 2 oz apple juice
1 tbsp Thai seasoning or red pepper flakes
4 oz sweet baby ray teriyaki glaze
Slice meat into strips. Cut it with the grain. Marinate meat 12 hours. Drain marinade and discard. Place meat in dehydrator for approximately 8 hours. Good idea to check meat after 6 hours. Jerky meat can be dried out in an oven set at 190 degrees 3 hours.
Sauce for flank steak
1 can condensed golden cream of mushroom soup. (Substitute plain cream of mushroom)
1 tsp Worcestershire sauce
1 tsp crushed black pepper
2 tsp minced garlic
3 tbsp marinara sauce (any spaghetti sauce)
6 drops hot sauce
8 oz water
2 tsp beef base (2 bouillon cube)
Dilute beef base in the water. Add soup mix well. Add all remaining ingredients. Heat mixture till simmering. Serve over grilled flank steak
Tablespoon Conversions
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
3 teaspoons = 1 tablespoon
Just a little chart to help you with conversions.
(Santa's idea)
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
3 teaspoons = 1 tablespoon
Just a little chart to help you with conversions.
(Santa's idea)
Remoulade Sauce
1 1/4 cups mayonnaise
1/4 cup mustard
1 Tbsp sweet paprika
1-2 teaspoons Cajun
2 teaspoons prepared horseradish
1 teaspoon white vinegar/mixed with 1 teaspoon sugar
1 teaspoon hot sauce
1 large clove garlic, minced and smashed
Mix all ingredients in a bowl . Whip with wire whisk till color becomes uniform. Serve with shell fish, poultry or cold meats.
1 1/4 cups mayonnaise
1/4 cup mustard
1 Tbsp sweet paprika
1-2 teaspoons Cajun
2 teaspoons prepared horseradish
1 teaspoon white vinegar/mixed with 1 teaspoon sugar
1 teaspoon hot sauce
1 large clove garlic, minced and smashed
Mix all ingredients in a bowl . Whip with wire whisk till color becomes uniform. Serve with shell fish, poultry or cold meats.
Red cabbage
2 tbsp butter/margarine
4c sliced red cabbage
½ c diced onion
1tbsp soy sauce
1tbsp Worcestershire sauce
¼ c brown sugar
1/4c white vinegar
1c diced apple
1 tsp crushed black pepper
Melt butter add brown sugar dissolve. Mix all remaining ingredients and add to butter mixture. Cover and simmer till cabbage is soft. Season with salt and pepper to taste.
Chuck roast/pot roast
3 lb. 3inch thick roast
12 oz can coke
8 ounce red wine(cab)
3 liberal table spoons crushed black pepper corns
Water
2 tbsp minced garlic
2 med onions quartered
Hot sauce about 1tbsp
Soy sauce about 1tbsp
4 ounce Bq sauce
Cornstarch
Spread 1tbsp garlic and 1 tbsp black pepper on one side of meat. Place in a pan and add coke, wine and water so that it is half way up side of meat. Add onions to pan around the meat. Simmer meat on low. After 20 minutes add barbeque sauce, hot sauce and soy. Cook another 10 minutes. Turn meat and season with remaining garlic and black pepper. Simmer on low for 30 minutes.
Turn meat every 15 minutes. Remove meat and cut into 2 inch chunks. Return meat to liquid and simmer for 60 minutes( until tender). Thicken with a slurry of corn starch and liquid from pan.
Serve with egg noodles or rice.
3 lb. 3inch thick roast
12 oz can coke
8 ounce red wine(cab)
3 liberal table spoons crushed black pepper corns
Water
2 tbsp minced garlic
2 med onions quartered
Hot sauce about 1tbsp
Soy sauce about 1tbsp
4 ounce Bq sauce
Cornstarch
Spread 1tbsp garlic and 1 tbsp black pepper on one side of meat. Place in a pan and add coke, wine and water so that it is half way up side of meat. Add onions to pan around the meat. Simmer meat on low. After 20 minutes add barbeque sauce, hot sauce and soy. Cook another 10 minutes. Turn meat and season with remaining garlic and black pepper. Simmer on low for 30 minutes.
Turn meat every 15 minutes. Remove meat and cut into 2 inch chunks. Return meat to liquid and simmer for 60 minutes( until tender). Thicken with a slurry of corn starch and liquid from pan.
Serve with egg noodles or rice.
Pierogies bacon and onion casserole with cheese
20 pierogies thawed(Mrs. T's cheese and potato)
1 lb. bacon diced 1/4 inch
1 medium onion diced
1 tbsp oil or margarine
1.5 c mild cheddar
granulated garlic to taste
season salt or cajun to taste
Brush 8x8x2 casserole dish with oil or margarine. Fry bacon remove to paper towel saving grease in pan. Fry onions in bacon fat till soft with a slotted spoon remove onions and mix with bacon. Pour the bacon fat over thawed pierogies and lightly toss. Place 10 pierogies in greased casserole dish. season with cajun or season salt. Spread 1/2 of bacon/onion mixture over pierogies and top with 3/4 c cheddar cheese. Repeat with remaining ingredients. Preheat oven to 375 degrees. Cover dish with foil or lid. Bake 40 minutes remove cover and brown 5 minutes. Serves 4
Chorizo and ground beef casserole
1onion diced
1 cup sliced mushroom or1-4oz can
Steak sauce about 1/3 cup
¼# chorizo sausage
½# ground beef
2c egg noodles(dry)
1 can green beans or 2c fresh cut
Saute mushrooms and onions in steak sauce set aside. brown chorizo and ground beef. Pour off some of the fat but leave some for flavor. Boil water and cook the egg noodle till soft. Drain noodles add to meat mixture and add mushrooms and onion stir in green beans.
1onion diced
1 cup sliced mushroom or1-4oz can
Steak sauce about 1/3 cup
¼# chorizo sausage
½# ground beef
2c egg noodles(dry)
1 can green beans or 2c fresh cut
Saute mushrooms and onions in steak sauce set aside. brown chorizo and ground beef. Pour off some of the fat but leave some for flavor. Boil water and cook the egg noodle till soft. Drain noodles add to meat mixture and add mushrooms and onion stir in green beans.
Cabbage and noodles
¾#egg noodles Black pepper
6# cabbage chopped 1/2tsp cinnamon
¾#margerine 2tbsp white vinegar
¼#c brown sugar
Granulated garlic
In a sauce pan melt margarine, brown sugar, vinegar and cinnamon. Steam cabbage for 15 minutes till soft. Boil egg noodles 6 minutes till soft. Mix cabbage and noodle together. Season liberally with garlic and black pepper.
Pour melted mixture over cabbage and noodles and mix well.
Southwestern cactus salad
2c nopales diced (cactus) or cut in strips
1c cherry tomato cut in half
¼ c onion diced
¼ c diced jalapeño
½ c fresh cilantro chopped
2 lemons
1 tbsp chopped garlic
Boil cactus 3minutes rinse twice in cold water. Mix all ingredients together and squeeze lemon juice, toss. Refrigerate 1 hour. Serve
¾#egg noodles Black pepper
6# cabbage chopped 1/2tsp cinnamon
¾#margerine 2tbsp white vinegar
¼#c brown sugar
Granulated garlic
In a sauce pan melt margarine, brown sugar, vinegar and cinnamon. Steam cabbage for 15 minutes till soft. Boil egg noodles 6 minutes till soft. Mix cabbage and noodle together. Season liberally with garlic and black pepper.
Pour melted mixture over cabbage and noodles and mix well.
Southwestern cactus salad
2c nopales diced (cactus) or cut in strips
1c cherry tomato cut in half
¼ c onion diced
¼ c diced jalapeño
½ c fresh cilantro chopped
2 lemons
1 tbsp chopped garlic
Boil cactus 3minutes rinse twice in cold water. Mix all ingredients together and squeeze lemon juice, toss. Refrigerate 1 hour. Serve
Soft tortilla nopales
2c Cactus pads or nopales cleaned cut in strips
Boil nopales till tender rinse well and chill
5 tomatillos cleaned and chopped
1 onion small
2 cloves garlic minced
¼ c cilantro chopped
¼ c chopped jalapeño
Puree ingredients except nopales. Simmer and add nopale strips. Serve in soft tortilla shells or with tortilla chips.
2c Cactus pads or nopales cleaned cut in strips
Boil nopales till tender rinse well and chill
5 tomatillos cleaned and chopped
1 onion small
2 cloves garlic minced
¼ c cilantro chopped
¼ c chopped jalapeño
Puree ingredients except nopales. Simmer and add nopale strips. Serve in soft tortilla shells or with tortilla chips.
Southwest cabbage salad
6 c cabbage chopped ¼ inch
1 c slivered carrots
¾ c cilantro chopped
3 tbsp roasted and salted sunflower seeds
½ c chopped wasabi/soy flavored almonds
Dressing: Mix ½ c Italian dressing and ½ c Vidalia onion vinaigrette.
Toss salad well with dressing add more dressing if desired.
Broccoli and zucchini w/mozzarella and balsamic
In a spiral slicer cut equal parts of broccoli stem and unpeeled zucchini.
Cut fresh mozzarella into ¼ inch cube. Mix together broccoli, zucchini and mozzarella. Toss with balsamic dressing. Top with grated Parmesan and freshly ground black pepper.
6 c cabbage chopped ¼ inch
1 c slivered carrots
¾ c cilantro chopped
3 tbsp roasted and salted sunflower seeds
½ c chopped wasabi/soy flavored almonds
Dressing: Mix ½ c Italian dressing and ½ c Vidalia onion vinaigrette.
Toss salad well with dressing add more dressing if desired.
Broccoli and zucchini w/mozzarella and balsamic
In a spiral slicer cut equal parts of broccoli stem and unpeeled zucchini.
Cut fresh mozzarella into ¼ inch cube. Mix together broccoli, zucchini and mozzarella. Toss with balsamic dressing. Top with grated Parmesan and freshly ground black pepper.
Always try to use fresh ingredients
Chicken salad
2 c cubed grilled or baked chicken breast
Catalina or any American red French dressing
½ c diced celery
¼ c diced onion (red or white)
¼ c diced green pepper
Mayonnaise to coat
Marinate chicken in French dressing 2 hours. Use just enough to coat the chicken evenly. Mix the vegetables and chicken in a bowl and coat with mayonnaise to your liking. Season with salt and ground pepper.
Try this dressing
1c ranch dressing
1 c Mayonnaise
1 c Italian dressing
¼ c sugar
½ c Honey mustard dressing
Mix all ingredients until the color is uniform and sugar is fully incorporated. This dressing can be used as a marinade or as a slaw dressing as well as a dressing for tossed salad greens.
3 pepper and cucumber gazpacho Salad
1 sweet orange pepper
1 sweet red pepper
2 green peppers
3 cucumbers peeled seeded and diced about ¼ inch
6 fresh tomatoes diced (or canned if you must)
½ c diced red onion
1 c chopped cilantro
1tsp thyme
1 tbsp Franks red hot( 15 drops or to taste)
2 tsp Mrs. Dash
3 tbsp olive oil
1c white vinegar mixed with 1 tbsp sugar
2 tbsp balsamic salad dressing
Mix, mix, mix then stir. let sit in refrigerator overnight. Best tasting after all ingredients bleed together.
1c ranch dressing
1 c Mayonnaise
1 c Italian dressing
¼ c sugar
½ c Honey mustard dressing
Mix all ingredients until the color is uniform and sugar is fully incorporated. This dressing can be used as a marinade or as a slaw dressing as well as a dressing for tossed salad greens.
3 pepper and cucumber gazpacho Salad
1 sweet orange pepper
1 sweet red pepper
2 green peppers
3 cucumbers peeled seeded and diced about ¼ inch
6 fresh tomatoes diced (or canned if you must)
½ c diced red onion
1 c chopped cilantro
1tsp thyme
1 tbsp Franks red hot( 15 drops or to taste)
2 tsp Mrs. Dash
3 tbsp olive oil
1c white vinegar mixed with 1 tbsp sugar
2 tbsp balsamic salad dressing
Mix, mix, mix then stir. let sit in refrigerator overnight. Best tasting after all ingredients bleed together.
Red skin potato salad
For this salad I’m going to give you the ingredients to make the salad. It will be up to you to decide on the amount of seasoning to add. Everyone has likes and dislikes when it comes to flavoring in a potato salad. Add or subtract as you please.
Red skin potatoes boiled, chilled and cubed
Diced onion, celery, carrots and dill pickles
Granulated Onion
Granulated garlic
Fresh garlic minced
Black pepper
Your favorite mustard
Mayonnaise
Horseradish
Sour cream
Mix away chef!
Cabbage and broccoli salad
8 c shredded cabbage( about half of a head)
½ c diced red onion
1/2 c dried cranberry raisin
1 medium size head of broccoli (florets only)
¾ c chopped walnut or pecan
Italian dressing (about 2 cups)
If using a highly seasoned Italian dressing no other spices are necessary.
Mix together all ingredients except Italian dressing. Toss salad with dressing add more dressing as needed.
Optional: add shredded carrot and chopped red pepper for color
For this salad I’m going to give you the ingredients to make the salad. It will be up to you to decide on the amount of seasoning to add. Everyone has likes and dislikes when it comes to flavoring in a potato salad. Add or subtract as you please.
Red skin potatoes boiled, chilled and cubed
Diced onion, celery, carrots and dill pickles
Granulated Onion
Granulated garlic
Fresh garlic minced
Black pepper
Your favorite mustard
Mayonnaise
Horseradish
Sour cream
Mix away chef!
Cabbage and broccoli salad
8 c shredded cabbage( about half of a head)
½ c diced red onion
1/2 c dried cranberry raisin
1 medium size head of broccoli (florets only)
¾ c chopped walnut or pecan
Italian dressing (about 2 cups)
If using a highly seasoned Italian dressing no other spices are necessary.
Mix together all ingredients except Italian dressing. Toss salad with dressing add more dressing as needed.
Optional: add shredded carrot and chopped red pepper for color
Asian cabbage salad
1# diced cabbage(1/2 "square)
1 11 oz can mandarin orange drained
1/2 c diced sweet red pepper
3 whole green onion(use the whole onion)
1/2 c chopped cilantro
1/4 c salted sunflower seeds
1/2 c matchstick cut carrots
Asian vinaigrette dressing:
1/3 c lime juice
2 tbsp rice oil
1/3 c olive oil
1/4 c red wine vinegar
1/4 c honey
1 tbsp minced garlic
mix all ingredients except olive oil. Start to blend and add olive oil slowly until emulsified. Toss cabbage mix with dressing let rest 30 minutes and serve cold
1# diced cabbage(1/2 "square)
1 11 oz can mandarin orange drained
1/2 c diced sweet red pepper
3 whole green onion(use the whole onion)
1/2 c chopped cilantro
1/4 c salted sunflower seeds
1/2 c matchstick cut carrots
Asian vinaigrette dressing:
1/3 c lime juice
2 tbsp rice oil
1/3 c olive oil
1/4 c red wine vinegar
1/4 c honey
1 tbsp minced garlic
mix all ingredients except olive oil. Start to blend and add olive oil slowly until emulsified. Toss cabbage mix with dressing let rest 30 minutes and serve cold
Brussels sprout and cabbage slaw
2-3 c Brussels sprout sliced
2-3 c red cabbage sliced
2-3 c green cabbage sliced
3 green onions washed trimmed and chopped
1/4 c matchstick cut carrot
1 tsp black toasted sesame seed
Slaw dressing
3 tbsp olive oil
1 tbsp sesame oil
1/4 c flavored vinegar(I used sherry flavored but any fruit vinegar will work.)
3 tbsp honey or agave,maple syrup or just plain brown sugar.
1 tbsp soy sauce
1 clove garlic minced
1/2 tsp red pepper flakes
1/2 tsp salt
Mix dressing in a separate bowl. Toss vegetable mix and sesame seeds. Add dressing and toss with two forks until well coated. Let sit in refrigerator 1 hour. Enjoy!
2-3 c Brussels sprout sliced
2-3 c red cabbage sliced
2-3 c green cabbage sliced
3 green onions washed trimmed and chopped
1/4 c matchstick cut carrot
1 tsp black toasted sesame seed
Slaw dressing
3 tbsp olive oil
1 tbsp sesame oil
1/4 c flavored vinegar(I used sherry flavored but any fruit vinegar will work.)
3 tbsp honey or agave,maple syrup or just plain brown sugar.
1 tbsp soy sauce
1 clove garlic minced
1/2 tsp red pepper flakes
1/2 tsp salt
Mix dressing in a separate bowl. Toss vegetable mix and sesame seeds. Add dressing and toss with two forks until well coated. Let sit in refrigerator 1 hour. Enjoy!
|
Corn and bean salsa
2- 10 oz cans Rotel
1 c chopped fresh tomato
1 can shoe peg corn drained
1 #2 can great northern rinsed
1 #2 can black beans rinsed
1 c diced green onion
1 c diced green pepper
1/2c diced celery
½ c chopped cilantro (more if you like)
2 tsp thyme
Blend all ingredients and chill
2- 10 oz cans Rotel
1 c chopped fresh tomato
1 can shoe peg corn drained
1 #2 can great northern rinsed
1 #2 can black beans rinsed
1 c diced green onion
1 c diced green pepper
1/2c diced celery
½ c chopped cilantro (more if you like)
2 tsp thyme
Blend all ingredients and chill
Perfect hard boiled eggs
Place eggs in a sauce pan and cover with warm water. Let them sit 15 minutes then bring to a boil for 8 minutes. Turn heat off and let them sit 1 minute. Run cold water over eggs to cool.
Special note: stir eggs a couple times during boil. This will center the yoke.
Potato bacon soup
6 c red skin potatoes (cubed ¼ inch)
1 lb. cooked and diced bacon
1 c diced celery
1 c diced onion
2 tsp granulated onion
1 tsp white pepper ( substitute black if needed)
32 oz whole milk
2 tbsp chicken base
Butter or margarine for saute
Roux for thickening soup
Water approximately 64 oz
Saute celery, onions and bacon till soft. Add pepper and granulated onion. Add water and bring to boil. Add chicken base to dissolve then add potatoes. Water should cover potatoes. Add additional water if needed and adjust chicken base if needed. Simmer soup till potatoes are soft. At this point taste broth and adjust seasoning. Add milk and let soup come just to the point where it starts to boil. Whisk roux into hot soup to thicken. Soup will thicken as it cools down.
Note: roux is a mixture of equal parts of flour and butter. Margarine can be substituted if needed.
Place eggs in a sauce pan and cover with warm water. Let them sit 15 minutes then bring to a boil for 8 minutes. Turn heat off and let them sit 1 minute. Run cold water over eggs to cool.
Special note: stir eggs a couple times during boil. This will center the yoke.
Potato bacon soup
6 c red skin potatoes (cubed ¼ inch)
1 lb. cooked and diced bacon
1 c diced celery
1 c diced onion
2 tsp granulated onion
1 tsp white pepper ( substitute black if needed)
32 oz whole milk
2 tbsp chicken base
Butter or margarine for saute
Roux for thickening soup
Water approximately 64 oz
Saute celery, onions and bacon till soft. Add pepper and granulated onion. Add water and bring to boil. Add chicken base to dissolve then add potatoes. Water should cover potatoes. Add additional water if needed and adjust chicken base if needed. Simmer soup till potatoes are soft. At this point taste broth and adjust seasoning. Add milk and let soup come just to the point where it starts to boil. Whisk roux into hot soup to thicken. Soup will thicken as it cools down.
Note: roux is a mixture of equal parts of flour and butter. Margarine can be substituted if needed.
Navy bean soup
1 1/4 c diced onion
1 1/4 c diced carrot
2 c diced ham(smoked if available)
1 14.5 can diced tomato
1 gallon water
2 clean stones or rocks(just kidding)
2 c great northern dry beans
1 tbsp granulated garlic
1 tbsp black pepper
1 tbsp marjoram
1 tbsp granulated onion
2 tbsp Worcestershire sauce
1/3 c ham base
1/3 c oil or margarine or if you have butter use it!
Soak beans in water overnight. If this is not an option cook beans in water to soften . In either case simmer the beans in water till soft constantly adding more water. This may take a couple hours. In a separate pot heat oil and add all vegetables and ham stir and cook for 3 minutes add all spices and Worcestershire sauce and continue to saute for 3 minutes stirring continuously. Add water and ham base and bring to a boil. When beans are soft and have absorbed most of the water drain and add to boiling pot. Let the soup continue to simmer and blend. Taste and adjust seasoning to taste.
1 1/4 c diced onion
1 1/4 c diced carrot
2 c diced ham(smoked if available)
1 14.5 can diced tomato
1 gallon water
2 clean stones or rocks(just kidding)
2 c great northern dry beans
1 tbsp granulated garlic
1 tbsp black pepper
1 tbsp marjoram
1 tbsp granulated onion
2 tbsp Worcestershire sauce
1/3 c ham base
1/3 c oil or margarine or if you have butter use it!
Soak beans in water overnight. If this is not an option cook beans in water to soften . In either case simmer the beans in water till soft constantly adding more water. This may take a couple hours. In a separate pot heat oil and add all vegetables and ham stir and cook for 3 minutes add all spices and Worcestershire sauce and continue to saute for 3 minutes stirring continuously. Add water and ham base and bring to a boil. When beans are soft and have absorbed most of the water drain and add to boiling pot. Let the soup continue to simmer and blend. Taste and adjust seasoning to taste.
Mojo sauce or marinade for pork (or beef,chicken and fish)
- 1 cup olive oil
- 3/4 cup plus 2 tablespoons fresh lime juice
- 3/4 cup orange juice
- 1/2 cup chopped fresh cilantro
- 8 garlic cloves, minced
- 1 tablespoon grated orange peel
- 1 tablespoon dried oregano
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- whisk all ingredients together and coat meat and allow ample time for marinade to work. To use as a sauce thicken with a slurry of cornstarch and water.
Quinoa, beet and arugula salad
Ingredients for Quinoa, beet and arugula salad
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Ingredients for Quinoa, beet and arugula salad
- 1/2 pound beets, peeled and sliced
- 1 cup red quinoa
- 2 cups water
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 green onions, sliced
- 3 ounces arugula, chopped
- 5 ounces goat cheese, crumbled
Beet and goat cheese salad
- 4 medium beets - scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- Add all ingredients to list
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
When cooking in the woods the preferred fuel is wood or propane.
Persimmon and Goat Cheese Salad
6 cups spring mix/romaine
1 persimmon diced
1 small apple diced
½ c goat cheese crumbles
3 tbsp walnuts (candied preferred)
Tangerine or orange juice infused vinaigrette (see procedure)
Procedure:
6 cups spring mix/romaine
1 persimmon diced
1 small apple diced
½ c goat cheese crumbles
3 tbsp walnuts (candied preferred)
Tangerine or orange juice infused vinaigrette (see procedure)
Procedure:
- Place the greens in a salad bowl and top with the fruits and goat cheese.
- In a small bowl, whisk tangerine juice, mustard, salt and pepper. Whisk in olive oil in a small stream. Adjust to taste. Combine with greens and toss. Sprinkle walnuts over all. Serve.
Persimmon and Pomegranate Salad
Ingredients
- 1/2 cup pecan halves(walnuts)
- 3/4 cup orange juice, divided
- 2 teaspoons cornstarch
- 1 1/2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- 1/2 lime, juiced
- 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
- salt and ground black pepper to taste
- 1 (8 ounce) package herb salad mix
- 2 Fuyu persimmons, peeled and each cut into 8 pieces
- 1 large pomegranate, peeled and seeds separated
Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
- Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.
Cevapcici ( European spicy no casing sausage)
This recipe is for 8 pounds but with a little math you can reduce the amount.
1.5# fresh ground lamb(I used a boneless leg of lamb to grind)
4# ground pork( I used pork shoulder to grind)
2.5# ground beef( I used eye of round with fat to grind)
7 tbsp vegetable oil
4 medium onion diced small
6 cloves garlic minced or more or 5 tbsp garlic from the jar
2 tbsp sea salt(or kosher)
2 tbsp black pepper
8 tbsp hot Hungarian paprika(if you like it not so hot use 2 tbsp hot paprika and 6 smoked paprika)
8 tbsp sweet Hungarian paprika
8 tbsp dried parsley flakes
5 tbsp baking powder
12 ounces carbonated water
Grind all meats and refrigerate. Lay meat out in a flat 2" pan and season meat with all dry ingredients and onion.Place mixture in mixing bowl and add oil. Slowly mix the Cevapcici and add the carbonated water while mixing. When ingredients are incorporated use your sausage filler to form the Cevapcici. You can form them by hand if you choose. Approximate size before frying is about 3/4 inch by 4 inches. It should resemble a breakfast sausage. Fry in a shallow greased pan or cook on the grill. I cooked mine on an oiled flat top.
This recipe is for 8 pounds but with a little math you can reduce the amount.
1.5# fresh ground lamb(I used a boneless leg of lamb to grind)
4# ground pork( I used pork shoulder to grind)
2.5# ground beef( I used eye of round with fat to grind)
7 tbsp vegetable oil
4 medium onion diced small
6 cloves garlic minced or more or 5 tbsp garlic from the jar
2 tbsp sea salt(or kosher)
2 tbsp black pepper
8 tbsp hot Hungarian paprika(if you like it not so hot use 2 tbsp hot paprika and 6 smoked paprika)
8 tbsp sweet Hungarian paprika
8 tbsp dried parsley flakes
5 tbsp baking powder
12 ounces carbonated water
Grind all meats and refrigerate. Lay meat out in a flat 2" pan and season meat with all dry ingredients and onion.Place mixture in mixing bowl and add oil. Slowly mix the Cevapcici and add the carbonated water while mixing. When ingredients are incorporated use your sausage filler to form the Cevapcici. You can form them by hand if you choose. Approximate size before frying is about 3/4 inch by 4 inches. It should resemble a breakfast sausage. Fry in a shallow greased pan or cook on the grill. I cooked mine on an oiled flat top.
Slovenian sausage
10.5# pork shoulder
1.5# pork belly
1# pork back fat
3# beef chuck steak
3 tsp curing salt#1
7.5 tbsp kosher salt
5 tbsp minced garlic
1.5 tbsp granulated garlic
3 tbsp black pepper(table grind or fresh ground from a mill)
1/2 c red wine
1/2 c marjoram
Cut your meat and fat into small 1# pieces keep as cold as possible. Actually place small batches of the meat and fat in the freezer while you grind. Grind on medium plate. Add an ice cube or two into the grinder every 2 pounds or so. Add spices and red wine and mix over and over till all spices and salts are thoroughly mixed. Stuff meat mixture into hog casings 32mm. Form sausages into links 4 to 5 inches long. Smoke 4 hours. Freeze
10.5# pork shoulder
1.5# pork belly
1# pork back fat
3# beef chuck steak
3 tsp curing salt#1
7.5 tbsp kosher salt
5 tbsp minced garlic
1.5 tbsp granulated garlic
3 tbsp black pepper(table grind or fresh ground from a mill)
1/2 c red wine
1/2 c marjoram
Cut your meat and fat into small 1# pieces keep as cold as possible. Actually place small batches of the meat and fat in the freezer while you grind. Grind on medium plate. Add an ice cube or two into the grinder every 2 pounds or so. Add spices and red wine and mix over and over till all spices and salts are thoroughly mixed. Stuff meat mixture into hog casings 32mm. Form sausages into links 4 to 5 inches long. Smoke 4 hours. Freeze
Tender corn beef and potatoes
1 Brisket flat or point cut approx 2.5 lbs
3 medium size potato
1 medium onion
3 oz Kitchen bouquet
3 oz oil (canola or olive)
Rinse corn beef and dry with paper towel. Brush all sides with kitchen bouquet. In a cast iron pan heat oil and brown all sides of the corn beef. Slice potatoes and onion into 1/4 inch rounds. Place potatoes and onion on bottom of a 2 inch casserole dish. Place the corn beef on top of the sliced potatoes and onion. This will allow the corn beef to be suspended from bottom of dish. Add enough water to casserole dish so that the meat does not touch the water. Preheat oven to 250 F cover dish with cellophane and then foil. Cook for 5 hours and check meat. When temp reaches 195-200 F pull from oven. Place meat on a plate and cover. Cut up potatoes and onions season to taste. Enjoy!
1 Brisket flat or point cut approx 2.5 lbs
3 medium size potato
1 medium onion
3 oz Kitchen bouquet
3 oz oil (canola or olive)
Rinse corn beef and dry with paper towel. Brush all sides with kitchen bouquet. In a cast iron pan heat oil and brown all sides of the corn beef. Slice potatoes and onion into 1/4 inch rounds. Place potatoes and onion on bottom of a 2 inch casserole dish. Place the corn beef on top of the sliced potatoes and onion. This will allow the corn beef to be suspended from bottom of dish. Add enough water to casserole dish so that the meat does not touch the water. Preheat oven to 250 F cover dish with cellophane and then foil. Cook for 5 hours and check meat. When temp reaches 195-200 F pull from oven. Place meat on a plate and cover. Cut up potatoes and onions season to taste. Enjoy!